Effect of virgin coconut oil on properties of surimi gel

Abstract

Effects of virgin coconut oil (VCO) at various levels (0-25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15-25% was incorporated. Based on texture profile analysis, hardness and chewiness decreased as the level of added VCO increased up to 10%, while no marked changes were observed with the addition of 10-25% VCO. Addition of VCO had no profound impact on springiness, cohesiveness and resilience. No remarkable change in protein pattern among all surimi gel samples was noticed, regardless of VCO levels. Lower elastic (G') as well as loss moduli (G″) of surimi paste were observed when VCO was added, compared to the control. Nevertheless, there was no marked difference in the moduli among samples containing VCO at all levels. Whiteness of surimi gel increased, whereas expressible moisture content decreased as VCO levels increased. Microstructure study revealed that VCO droplets were distributed uniformly in gel network. Overall likeness of surimi gel was also increased for gel added with VCO. Therefore, VCO addition directly affected textural properties and improved the whiteness as well as sensory property of surimi gel.

Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gel

“…Breaking force (B‐F), deformation (D‐M) and fracture constant (F‐C) were measured following the method as tailored by Gani et al (). Texture analyzer (Model TA‐XT2, Stable Micro Systems, Surrey, UK) attached with a spherical probe (5 mm diameter) was used for examining B‐F and D‐M.…”

“…The procedure of Gani et al () was adopted for EMC determination. Cylindrical gels (5 mm diameter) with the thickness of 2 mm were weighed (X) and kept between filter papers (Whatman International Ltd., Maidstone, UK).…”

“…The protein pattern of surimi gel was examined under reducing conditions using the method of Laemmli () as modified by Gani et al (). Prior to analysis, samples (3 g) were solubilised in 27 mL of 5% ( w / v ) SDS solution heated at 85 °C.…”

“…Sample (15 μg protein) was loaded onto SDS‐PAGE gel (4% stacking gel, 10 % running gel) to carry out protein separation. Subsequently, gels were stained with 0.2 g L −1 Coomassie Blue R‐250 and destained with 500 mL L −1 methanol and 75 mL L −1 acetic acid as described by Gani et al ().…”

“…Sensory analysis of surimi gel was carried out using 9‐point hedonic scale (Meilgaard et al, ) as detailed elsewhere by Gani et al (). Fifty non‐trained panellists were requested to assess the surimi gel samples for colour, texture, odour, flavour, and overall likeness.…”